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Prep Time: 0 Minutes Cook Time: 20 Minutes |
Ready In: 20 Minutes Servings: 4 |
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i figured out what to do with the leftover cans of pumpkin from the holidays. Ingredients:
1 can of pure pumpkin (15 oz) |
1& 1/2 cup coconut milk |
1 & 1/2 cup veg stock |
2 garlic cloves chopped |
4 -5 shallots, chopped |
1 lemongrass stalk chopped |
2 thai chilies seeded and chopped |
1 tsp sugar |
squirt of lime juice |
2 tbsp cilantro |
basil leaves for garnish |
salt and papper |
Directions:
1. put the garlic, shallot, lemongrass, thai chilies, cilantro, pinch of salt and lime juice into a food processor and process into a paste.
2. bring your veg stock to a light boil and add the paste stirring until dissolved.
3. add the pumpkin slowly until mixed in and turn down to a simmer. when all the pumpkin is added simmer for about 10 minutes stirring often.
4. add all he coconut milk and bring it back up to a simmer. don't bring it to a boil!
5. add the sugar and salt and pepper to taste. serve garnished with basil leaves. i like to tear mine over the soup but you can put them on whole or in the paste if you so desire.
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